In small bowl with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. In a large bowl, prepare pudding and pie filling as label directs but use only 1 1/4 cups milk and add vanilla or almond extract; fold in whipped cream. Spread pudding mixture over cooled chocolate in tart shell.

Remove hulls from strawberries; cut each in half or into quarters if large; arrange on pudding mixture. Sprinkle tart with almonds.

In small saucepan over low heat, heat apricot preserves until melted; carefully brush apricot preserves over strawberries. Refrigerate if not serving right away.

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